After making my first Pak Tong Koh (white sugar sponge), I decided to try a gula melaka version with the remaining flour. I doubled the recipe since the flour was just nice for it. So did my amount of gula melaka I found in my larder. This time I steamed the batter when I see lots of bubbles formed but I under steamed it a little, hence it was a bit sticky in the centre and less honeycomb texture too.
Tastewise, it's very fragrant and the sweetness was just right too. I liked this more than the plain sugar version.
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malaysian food + 
kuih
got extra ?
ReplyDeleteBrown, white, multicoloured...I love them! :)
ReplyDeletepak tong koh, Wong tong koh...i luv em all.. and from the sounds of it, you made a terrific brown/GOLD one too ;)
ReplyDeleteI love pak tong koh..yumzzz...been wanting to try making this ...maybe I should one weekend. :) Your brown sugar version looks soft and tasty.
ReplyDeleteVery resourceful of you to make a new dish out of the remaining flour. By the looks of it the sponge looks tasty.
ReplyDeleteOther bake goodies http://www.foodista.com/2008/01/04/my-moms-biscotti/#more-65
Love this version of yours as I love the smell and taste of Gula Melaka. Very nice!
ReplyDeleteyummy..!! i love gula melaka.. but i can't find any here.
ReplyDeletehehehe mike, these were in my draft folder for sometime, the actual kuih long time gone liau :p
ReplyDeletewmw, noted :D
thanks cumi&ciki, pea, mr & mrs sound & belacan
mamabok, can buy online or not?